TGS-2025056175 (WSQ) 

This programme is targeted at junior chefs who wish to enhance their knowledge and gain a deeper understanding of the origins and the uniqueness of different Asian cuisines including utilization of different ingredients and different cooking styles used in Asian cuisines. It also equips participants with staff and supervisory skills.

1. Food Safety Course Level 3 (PWM) – This course aims to equip learners in food establishments with the necessary knowledge and skills to conduct internal food safety and hygiene checks. Learners will gain insight into food safety programs such as HACCP (Hazard Analysis Critical Control Points) and be able to propose corrective actions for any food safety and hygiene lapses identified during audits.

2. Maintain Inventories – This course aims to impart knowledge to learners on managing delivered goods, dispatch and storage of products and supplies to monitor the purchase of stocks for production effectively. Learners will also learn to implement and monitor stocktaking procedures, interpret inventory information, and investigate and document missing or damaged stocks in accordance with organisational stock control procedures.

3. Prepare Advanced Chinese Dry Heat Cooked Dishes – This course provides learners with the essential skills to master both traditional and contemporary Chinese dry-heat cooking techniques. Through practical experience, they will expand their understanding of Chinese ingredients, spices, and seasonings while learning key methods for dry-heat cooking. Additionally, learners will refine their plating skills, ensuring their dishes are visually stunning and full of flavor.

4. Prepare Advanced Chinese Moist Heat Cooked Dishes – This course provides learners with the essential skills to master both traditional and contemporary Chinese moist-heat cooking techniques. Through practical experience, they will expand their understanding of Chinese ingredients, spices, and seasonings while learning key methods for moist-heat cooking. Additionally, learners will refine their plating skills, ensuring their dishes are visually stunning and full of flavor.

5. Demonstrate Sous Vide Method – This course provides learners with the opportunity to gain a comprehensive understanding of the modern Western moist-heat cooking method – sous vide. They will learn how to utilize sous vide techniques to create flavorful dishes, as well as how to plate these dishes with finesse and style.

6. Prepare Singapore Heritage Cuisine – This course is designed to provide learners with the essential knowledge and skills to prepare and execute Singapore Heritage specialty cuisine dishes. The course will cover factors that influence the culture of the dishes and the key characteristics of the dishes. Learners will have hands-on practice to prepare the various dishes while mastering techniques for yield test, ingredient substitution, and plating presentation.(The module runs are not based on above sequence.

(ACI reserves the rights to make amendment or changes to the sequence of the module runs).

NOTE: 2025 COURSE FEES TO BE UPDATED AT A FUTURE DATE.

Payment accepted via 可通过以下方式付款支付学费：

- SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 未来技能培训补助金 （新加坡公民25岁以上）

- eNETS (e-payment)

- Credit card (e-payment);

- Debit card (e-payment);

- PayNow (e-payment);

- Bank Transfer.

Notes:

1. All applicants are required to pay an admission fee of $50.00 (non-refundable).
2. Applicants are required to go through a preview session before being accepted into the course. This will be done prior to course commencement date. 
3. Trainees are required to purchase a starter kit which includes the uniform and tools set. 

Union Training Assistance Programme (UTAP) 

• NTUC members enjoy 50% unfunded course fee support for up to $250 each year (or up to $500 for NTUC members aged 40 years old and above) when you sign up for courses supported under UTAP (Union Training Assistance Programme). This excludes miscellaneous fees such as SkillsFuture Credit, other subsidies and registration fees, etc. Please visit e2i’s website to find out more.

Target Audiences:

• Junior Chefs and new supervisors in the F&B sectors
• For individuals who wish to upgrade one’s skills and knowledge to obtain an industry recognised certification 

Entry Requirements:

• ACI does not accept trainees under 16 years of age. 
• Completed: WSQ - Higher Certificate in Food Services (Culinary Arts) 
• Education : Minimum Lower Secondary education and above, WPLN level 4 or equivalent 
• Language : Basic Proficiency in Written and Spoken English
• All applicants are required to attend a preview session before being accepted into the course. This will be done prior to course commencement date.
• Admission is subject to submission of the required supporting documents and the minimum headcount to start a class.
• Trainees are required to purchase a starter kit which includes the uniform, safety boots and tools set.
• There will be theory and practical assessments for all WSQ courses.
• Trainees are required to clean up kitchen after class.